Corn And Poblano Chowder

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Frozen creamed corn and fat-free cream cheese are the base for this spicy-sweet creamy chowder. Have a cupfull for lunch , or serve it alongside a sandwich for dinner. From southern living magazine.

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Steps

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Broil poblano pepper halves , skin side up , on a aluminum foil-lined baking sheet 6 inches from heat for 5-6 minutes , or untill pepper looks blistered.

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Fold aluminum foil over pepper to seal and let stand for 10 minutes.

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Peel pepper.

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Remove and discard seeds.

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Coarsely chop pepper.

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Set aside.

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Bring creamed corn and next 4 ingredients to a boil in a 3 qt saucepan over medium high heat , stirring mixture constantly.

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Reduce heat to low , and simmer , stirring often , 10 minutes.

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Stir 1 1 / 2 cups chicken broth into mixture.

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Whisk in softened cream cheese and chopped poblano peppers.

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Cook , whisking ofter , 5 minutes or until cream cheese melts and mixture is thoroughly heated.

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Whisk in additional chciken broth , if necessary , to reach desired consistancy.

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Garnish , if desired.

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Serve chowder immediately.

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Ingredients

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poblano pepper, creamed corn, 1% low-fat milk, salt, ground red pepper, ground cumin, low sodium chicken broth, fat free cream cheese, jalapeno, ground black pepper